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Food Structure And Functionality

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Food Structure and Functionality

Food Structure and Functionality Book
Author : Charis Michel Galanakis
Publisher : Academic Press
Release : 2020-11-17
ISBN : 0128214643
Language : En, Es, Fr & De

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Book Description :

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

Physical Properties

Physical Properties Book
Author : Anonim
Publisher : Unknown
Release : 2007
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Physical Properties book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Starch in Food

Starch in Food Book
Author : Ann-Charlotte Eliasson
Publisher : CRC Press
Release : 2004-09-20
ISBN : 9780849325557
Language : En, Es, Fr & De

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Book Description :

Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. Starch in Food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion. Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.

Structure and Functionality of Food Products

Structure and Functionality of Food Products Book
Author : Anonim
Publisher : Unknown
Release : 1998
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Structure and Functionality of Food Products book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Starch Structure Functionality and Application in Foods

Starch Structure  Functionality and Application in Foods Book
Author : Shujun Wang
Publisher : Springer Nature
Release : 2020-08-30
ISBN : 9811506221
Language : En, Es, Fr & De

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Book Description :

The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health..

Dedicated to Food Structure and Functionality

Dedicated to Food Structure and Functionality Book
Author : Paula Allan-Wojtas
Publisher : Unknown
Release : 1999
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Dedicated to Food Structure and Functionality book written by Paula Allan-Wojtas, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Materials Science

Food Materials Science Book
Author : José Miguel Aguilera,Peter J. Lillford
Publisher : Springer Science & Business Media
Release : 2007-10-24
ISBN : 0387719474
Language : En, Es, Fr & De

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Book Description :

Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.

Food biopolymers Structural functional and nutraceutical properties

Food biopolymers  Structural  functional and nutraceutical properties Book
Author : Adil Gani,Bilal Ahmad Ashwar
Publisher : Springer Nature
Release : 2021-02-11
ISBN : 3030270610
Language : En, Es, Fr & De

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Book Description :

Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources. The text focuses on the structural characteristics of biopolymers including starch, non-starch polysaccharides, proteins and fats. A full section is dedicated to the nutraceutical potential and applications of these polymers. Further sections provide comprehensive overviews of the development of functional food products and important data on biopolymer behavior and nutraceutical potential during processing. Researchers hoping to gain a basic understanding of the techno-functional, nutraceutical potential and applications of food biopolymers will find a singular source with this text. The first section of this work focuses on the the structure, functions, bioactivity and applications of starches. The next chapters cover non-starch polysaccharides. Further sections are dedicated to proteins, lipids and oils. A detailed overview is provided for each, followed by application procedures, specifics on individual types, proteins and enzymes, and nutraceutical properties. This work can be used as a singular source for all relevant information on food biopolymers and their structural and functional properties, including their potential to increase food quality, improve shelf life, and reduce pollution and waste in the food industry.

Health Benefits of Secondary Phytocompounds from Plant and Marine Sources

Health Benefits of Secondary Phytocompounds from Plant and Marine Sources Book
Author : Hafiz Ansar Rasul Suleria,Megh Goyal
Publisher : CRC Press
Release : 2021-01-21
ISBN : 1000030520
Language : En, Es, Fr & De

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Book Description :

This new volume, Health Benefits of Secondary Phytocompounds from Plant and Marine Sources, looks at a selection of important issues and research topics on phytochemicals in plant-based therapeutics, covering bioactive compounds from both plant and marine sources. Natural products and their bioactive compounds are increasingly utilized in preventive and therapeutic medication, as pharmaceutical supplements, as well as in functional foods and nutraceuticals, all of which have potentially positive effects on health and have preventive and curative properties for various diseases and health conditions. The first section of the book, on Bioactive Compounds from Plant Sources, describes the concept of extraction of bioactive molecules from plant sources, both conventional and modern extraction techniques, available sources, biochemistry, structural composition, and potential biological activities. Advanced extraction techniques, such as enzyme-assisted, microwave-assisted, ultrasound-assisted, pressurized liquid extraction, and super critical extraction techniques, are described in detail.

3rd International Workshop on Water in Foods

3rd International Workshop on Water in Foods Book
Author : Heinz-Dieter Isengard,Mohamed Mathlouthi
Publisher : Unknown
Release : 2006
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download 3rd International Workshop on Water in Foods book written by Heinz-Dieter Isengard,Mohamed Mathlouthi, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Handbook of Food Structure Development

Handbook of Food Structure Development Book
Author : Fotis Spyropoulos,Aris Lazidis,Ian Norton
Publisher : Royal Society of Chemistry
Release : 2019-10-17
ISBN : 1788019059
Language : En, Es, Fr & De

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Book Description :

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals Book
Author : Nissim Garti
Publisher : Elsevier
Release : 2008-01-25
ISBN : 184569421X
Language : En, Es, Fr & De

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Book Description :

Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products. Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals. Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals. Reviews techniques to optimise the delivery and release of bioactives in food Discusses the factors that affect nutrient bioavailability and methods to test delivery system efficacy Addresses materials used and specific techniques for delivery and release

Food Structure

Food Structure Book
Author : J. M. V. Blanshard,J. R. Mitchell
Publisher : Elsevier
Release : 2016-07-29
ISBN : 1483165310
Language : En, Es, Fr & De

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Book Description :

Food Structure—Its Creation and Evaluation reviews research and major developments with regard to the role of ingredients in building food structures. Emphasis is on homogeneous and heterogeneous multicomponent systems, their molecular interactions, the macroscopic physics of their mechanical properties, and the variety of techniques and strategies necessary to evaluate their properties if they are to be acceptable to the consumer. This book is comprised of 26 chapters and begins by discussing the relevance of food structure from a dental clinical perspective. The next chapter describes a hierarchy of gel structures that may be used to model the complex molecular networks formed by the protein and/or polysaccharide components within the food system, including simple single component networks, binary networks or mixed gels, and composite or filled gels. The reader is then introduced to the gel structure of food biopolymers; the structure and stability of emulsions; the polymer/water relationship and its importance for food structure; and the fracture properties of polymers. Dry spinning of milk proteins is also considered, along with structured fat and sugar systems, food crispness and texture. This monograph will be of interest to food scientists, sensory scientists, nutritionists, rheologists, physicists, and chemists.

Food Proteins

Food Proteins Book
Author : Klaus Dieter Schwenke
Publisher : Unknown
Release : 1993
ISBN : 9783527300372
Language : En, Es, Fr & De

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Book Description :

Sixty well-edited contributions from the most recent symposium of a successful series of conferences make up this comprehensive volume. Experts from 17 countries survey recent progress in food protein research, concentrating on a highly topical problem: the relations between the chemical structures of food proteins and their nutritional and technological properties. It is only with increased knowledge about such structure-activity relationshiphs that further improvement can be made in the quality of food and the technical processes involved. Thus this book is an indispensable tool for scientists working in the field. The clear structure of the book and its international, inter- disciplinary approach ensure optimal coverage of relevant structure-activity relationships as they are known today: - Section One deals with structural investigations of proteins in the native and modified states. - Section Two treats the problem of food protein interactions. - Section Three discusses the interactions essential for the formation of food emulsions, foams, and gel-like systems. In this book an international forum of food chemists have created an exceptionally broad and significant source of information for food scientists, technologists and all researchers interested in the structure-function relationships of biomolecules.

Designing Functional Foods

Designing Functional Foods Book
Author : D. Julian McClements,Eric A Decker
Publisher : Elsevier
Release : 2009-07-30
ISBN : 1845696603
Language : En, Es, Fr & De

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Book Description :

The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered. With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. Reviews digestion and absorption of food components including oral physiology and gut microbial ecology Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose

Encyclopedia of Agricultural Food and Biological Engineering

Encyclopedia of Agricultural  Food  and Biological Engineering Book
Author : Dennis R. Heldman,Carmen I. Moraru
Publisher : CRC Press
Release : 2010-10-21
ISBN : 1498711073
Language : En, Es, Fr & De

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Book Description :

The Definitive Reference for Food Scientists & EngineersThe Second Edition of the Encyclopedia of Agricultural, Food, and Biological Engineering focuses on the processes used to produce raw agricultural materials and convert the raw materials into consumer products for distribution. It provides an improved understanding of the processes used in

Microcompartmentation and Phase Separation in Cytoplasm

Microcompartmentation and Phase Separation in Cytoplasm Book
Author : Anonim
Publisher : Academic Press
Release : 1999-10-21
ISBN : 9780080857312
Language : En, Es, Fr & De

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Book Description :

International Review of Cytology presents current advances and comprehensive reviews in cell biology-both plant and animal. Articles address structure and control of gene expression, nucleocytoplasmic interactions, control of cell development and differentiation, and cell transformation and growth. Authored by some of the foremost scientists in the field, each volume provides up-to-date information and directions for future research. This volume provides an overview of major cytoplasmic properties and events which including cytoarchitecture and the physical properties of cytoplasm, molecular compartmentation and gradients, channeling, sorting, and trafficking. It also addresses physicochemical events, both measured and anticipated, which attend solutions under conditions prevailing in cytoplasm: molecular crowding. It summarizes the current state of knowledge in the field and considers questions such as how molecules in cytoplasm interact.

Structure and Functionality of Food Products

Structure and Functionality of Food Products Book
Author : Jósef Fornal,Federation of European Chemical Societies,International Union of Food Science and Technology
Publisher : Unknown
Release : 1998
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Structure and Functionality of Food Products book written by Jósef Fornal,Federation of European Chemical Societies,International Union of Food Science and Technology, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins Book
Author : Zdzislaw E. Sikorski
Publisher : CRC Press
Release : 2001-06-22
ISBN : 9781566769600
Language : En, Es, Fr & De

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Book Description :

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.

Food Colloids Biopolymers and Materials

Food Colloids  Biopolymers and Materials Book
Author : Eric Dickinson,Ton Van Vliet
Publisher : Royal Society of Chemistry
Release : 2007-10-31
ISBN : 1847550835
Language : En, Es, Fr & De

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Book Description :

Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingredients and processing methods. Food Colloids, Biopolymers and Materials describes the physical chemistry and material science underlying the formulation and behaviour of multi-phase food systems and includes: * descriptions of new experimental techniques * recent food colloids research findings * authoritative overviews of conceptual issues Essential new findings are presented and emphasis is placed on the interfacial and gelation properties of food proteins, and the role of colloidal and biopolymer interactions in determining the properties of emulsions, dispersions, gels and foams. Specific topics include: confocal microscopy; diffusing wave spectroscopy; protein-polysaccharide interactions; biopolymer phase separation; fat crystallization; bubble/droplet coalescence; and bulk and surface rheology. This book is the latest addition to the highly regarded food colloid series published by the Royal Society of Chemistry and is of relevance to those working and researching in food science and surface and colloid science.